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Categories:
garlic freshly ground black pepper balsamic vinegar extra-virgin olive oil oranges dates radicchio Parmesan cheese shavings almonds
Viewed: 3 - Published at: 3 years agoIngredients
- 1 garlic clove, minced and mashed to a paste with 1/2 tsp. coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- 3 grapefruit
- 3 navel oranges
- 1 1/2 cups pitted whole Medjool dates (about 15)
- 2 large heads radicchio, torn into bite-size pieces
- 1 cup parmesan cheese shavings (each about 1 in.; see Notes), divided
- 3/4 cup roasted almonds, divided
Method
- In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously until dressing is emulsified.
- With a small, sharp knife, cut ends off grapefruit and oranges. Working with 1 fruit at a time, set it cut side down on a cutting board. Following curve of fruit with knife, slice off peel and white pith. Cut between inner membranes and fruit to release segments; put them in a large bowl. Discard membranes and peel. Pour off juices (or just pour into a glass and drink) to keep salad from getting soggy.
- Thinly slice dates and add to bowl along with radicchio, 1/2 cup parmesan shavings, and 1/4 cup almonds. Pour dressing over salad; toss thoroughly to coat. Turn salad onto a large platter or into a bowl and top with remaining 1/2 cup parmesan and 1/2 cup almonds.
- Note: Nutritional analysis is per 2/3-cup serving.
